• Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
• In the bowl of an electric mixer, beat the butter and sugars on medium high speed for 4-5 minutes, until lighter in color and fluffy.
• Add the eggs, beating after each addition, then stir in the pumpkin puree and vanilla extract.
• Add the flour mixture to the pumpkin mixture and beat on low speed until well combined, being sure to scrape the bottom and sides of the bowl a few times.
• Use a jumbo cookie scoop (about 2 Tablespoons of dough) to scoop 12 cookies onto each tray, spacing them about 1 ½ inches apart.
• Bake for 12-14 minutes, or until the tops are set. If you pat the top with a finger, it should spring back rather than leave an indent). Allow the cookies to cool a few minutes on the pan, then transfer to a wire rack to cool completely.

For the frosting:

• While the cookies bake, prepare the frosting. Melt butter in a sauce pot over medium heat.
• Add brown sugar and bring to a boil over medium high heat. Once the mixture reaches a rolling boil, lower the heat to medium low and maintain a gentle boil for 1-2 minutes, whisking constantly, until thickened. Remove from heat, then cool for 15 minutes. At this point, the frosting will look thick and slightly grainy.
• Whisk in the hot milk until smooth. The mixture should turn smooth and glossy.
•  Whisk in the sifted powdered sugar until the mixture is thick and spreadable. Use an offset spatula to spread frosting on the cooled cookies.